Ingredient info:Dried chiles de árbol, thin, red, very hot 3"-long chiles, are available at Latin markets, specialty foods stores, and some supermarkets.

Preparation

Preheat oven to 400°F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.

Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.

Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.

Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.

Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2" baking dish. Cover with foil.

Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

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Reviews

This was super delicious! I did, however, make a few changes (which is why I'm not rating the recipe). After the mushroom and fennel mixture, I slow cooked the kale but *without* adding the onions and pepper; that seemed redundant given that those same ingredients are in the mush-fennel mix. And, I used far less oil and butter. Turned out great! A keeper!

I have officially abandoned the traditional family stuffing recipe in favor of this one! I followed the recipe pretty closely, but used my own homemade chicken-fennel stock. I also dotted the top of it with a bit of butter before baking. As a nod to the old family recipe, I added a spoonful of Bells Seasoning for old times sake. The taste and perfume of both fennels was magic. I was lucky to find some Sicilian dried fennel with lots of flavor. The kale added an earthy taste and texture. Can't wait to make this again.

I made this the day before Thanksgiving and baked on Thanksgiving day. I followed the recipe except for reducing the oil to 1/4 cup, used crusty whole grain bread with the crusts left on and added a bit more of homemade turkey stock than the recipe called for. Very delicious and I liked the leftovers cold the next day.

My opinion is that a
good dressing recipe
should be treated as
inspiration - a good
jumping off point -
to make your own
invention. I loved
the idea of making
kale a focus of the
dressing. I omitted
the fennel and
fennel seeds, and
added some fresh,
sauteed oyster
mushrooms to round
out the earthiness
of the dish. It was
great! My mother
said it was the best
stuffing she had
ever had.

Wow, this was fantastic! I made according to recipe with one exception. I did not have a bulb of fresh fennel on hand so I substituted a shot glass of Ouzu and deglazed the onions with it. I think it is possible to reduce the amount of oil called for in the recipe without sacrificing any flavor.

This sounds very good, and I am going to make as soon as I can get some good kale. But, man!, that's a lot of oil and butter, especially when you add in the far that the kale has already "slow cooked" in. Will reduce, and report back.